To prepare caviar, it is better to take young, not too large zucchini. They are softer. In addition, unlike the old ones, they do not have to be peeled and seeds.

1. Classic zucchini caviar with tomato paste

Win-win traditional option.

Ingredients

• 2 carrots;
• 2 onions;
• 2-3 tablespoons of vegetable oil;
• 2 zucchini;
• 1-2 cloves of garlic;
• 2-3 tablespoons of tomato paste;
• salt – to taste;
• ground black pepper – to taste;
• 1 tablespoon table vinegar – optional.

Cooking

Grate the carrots on a coarse grater and cut the onion into cubes. Heat some oil in a frying pan and sauté carrots and onions until soft and golden brown. Cut the zucchini into large cubes and fry separately in the remaining oil.

Put the vegetables in a saucepan, pour in some water and simmer uncovered over moderate heat for an hour. Periodically add water and stir so that the vegetables do not burn.

15 minutes before readiness, add chopped garlic, tomato paste and spices to the caviar and mix. Then beat the caviar with a blender.

If you want to prepare zucchini caviar for the winter, pour vinegar into it, cover the pan with a lid and bring to a boil. Boil for a few more minutes and distribute into sterilized jars.

2. Zucchini caviar with tomatoes and bell peppers in the oven

This caviar is prepared quickly and easily. And tomatoes and peppers make it even brighter and more fragrant.

Ingredients

• 3 zucchini;
• 4-5 tomatoes;
• 2 bell peppers;
• 4 bulbs;
• 3 carrots;
• 4-6 tablespoons of vegetable oil;
• 3 cloves of garlic – optional;
• salt – to taste;
• ground black pepper – to taste;
• 2 tablespoons apple cider vinegar – optional

Cooking

Cut the zucchini, tomatoes, and seeded peppers into large pieces, and the onions and carrots into thick circles. Place on a baking sheet and drizzle with oil. Bake at 180°C for an hour. Vegetables should become soft.

Transfer the zucchini, tomatoes, peppers, onions and carrots, along with the juices that have come out, to a saucepan. Add chopped garlic, salt and pepper and grind the mass with a blender until smooth.

To prepare a dish for the winter, place the pot with caviar over moderate heat and bring to a boil, stirring occasionally. Remove from heat, add vinegar, stir and place caviar in sterilized jars.

3. Zucchini caviar with mayonnaise and tomato paste

Thanks to mayonnaise, the caviar is very tender. And this is despite the fact that vegetables are not chopped with a blender after stewing, but with a meat grinder at the beginning of cooking.

Ingredients

• 3 zucchini;
• 2 onions;
• 80–100 g of mayonnaise;
• 100 g of tomato paste;
• 2 tablespoons of vegetable oil;
• salt – to taste;
• 2 tablespoons of sugar;
• ground black pepper – to taste;
• 1 bay leaf;
• 1 tablespoon table vinegar – optional.

Cooking

Cut the zucchini and onion into large pieces and pass through a meat grinder. Put the vegetables in a saucepan, add mayonnaise, tomato paste and vegetable oil and mix.

Bring the mixture to a boil over medium heat. Then cook the caviar under the lid over moderate heat for another 1.5–2 hours, stirring frequently. Add salt, sugar, pepper and bay leaf and, stirring, simmer the caviar for another hour.

After cooking, remove the bay leaf from the caviar, otherwise the dish will be bitter.

Caviar prepared according to this recipe can be immediately placed in sterilized jars. But if you are still afraid that the caviar will go bad, pour vinegar into it a couple of minutes before it is ready and mix thoroughly.

4. Zucchini caviar with apples

Apples will add a spicy sourness to the dish. Another plus of the recipe is that caviar can be immediately rolled up for the winter. After all, apples act as a natural preservative.

Ingredients

• 3 tablespoons of vegetable oil;
• 1 carrot;
• 1 onion;
• 2-3 tomatoes;
• 3 zucchini;
• 2 sour green apples;
• 1 clove of garlic;
• salt – to taste;
• ground black pepper – to taste.

Cooking

Heat some oil in a frying pan and fry the grated carrots, as well as the diced onions and peeled tomatoes until golden brown. Separately, in the remaining oil, fry the zucchini cubes until soft.

Put the vegetables in a saucepan. Peel the apples from the skin and seeds. Cut them into cubes and add to the vegetables. Simmer over moderate heat, stirring occasionally, for about half an hour.

Add minced garlic, salt and pepper and cook more…